Breakfast Recipes from the Cooks in the Field!

Our wonderful Cooks in the Field got their hands on our new Apple Maple Breakfast Sausage and turned up the creativity in the kitchen! We have been really excited about the launch of this new product and even more excited to begin seeing the inspired breakfast creations. We want to thank the Cooks in the Field for giving a jump start to the “breakfast” recipes on our website and everyone in the community for sharing their creations with us online. Here’s to starting the morning off right! Don’t forget to share your creations with us on FacebookTwitter and Instagram. :)

 Joy Bam Recipe

Joy Martin created a British-inspired Bangers and Mash recipe for the Foodies who like to start the morning off with a little comfort.

Breakfast Potatoes & Sausage

Sarah Creighton combined a variety of veggies with the sweet sausage to create this Breakfast Potatoes with Apple Maple Sausage recipe for a quick and delicious morning bite.

sausage pancakes

Adam Rosen conjured up a new kind of flapjack for those who like to add some character to their weekend breakfast or tailgating food in this Grilled Sausage Pancakes with Gravy recipe.

 

Saturday Morning Breakfast

The following post isn’t a recipe, but hopefully it still will be an inspiration.  I am a creature of habit and Saturday afternoons are filled with grocery shopping.   I tend to go to no less than 3 or 4 different grocery stores.  I tend to go to the Vietnamese market for fresh herbs and fun tropical fruits, the farmer’s market for some local seasonal produce, the spice market for mouth wateringly good cumin, and depending upon the planned weekly menu the bakery for bread.  That generally leaves me on Saturday morning penciling out the week’s menu and digging through the fridge to see what I need to use up before putting stuff into the compost.   Saturday morning’s breakfast is my favorite and usually consists of a nice potato hash and a cup of coffee.

The reason I don’t have a recipe is because the possibilities are endless.  This past weekend I made a southwest themed hash with leftover sweet potatoes, corn, Korean sweet peppers, shallots, green onions and cubed Field Roast Smoke Tomato Deli Slices.  After peaking in the fridge this morning and looking at the counter top I have a feeling it’s going to be more of a Northwestern theme using Yukon gold potatoes, oyster mushrooms, Field Roast Wild Mushroom Deli Slices, chives and a dollop of vegan sour cream.

If you’ve never made a fresh morning hash before it’s simple.  Start by cubing your potato of choice; I tend to do a 1/2 inch dice or smaller because I love a crispy potato.  In a large skillet, over medium heat cook the cubed potatoes for 10 minutes, moving them minimally in the pan to get a nice crust on the outside.  After that just add the rest of your chopped ingredients including the Field Roast product of your choice, reserving more delicate items such as fresh green onions and spinach until the last few minutes, and cook for an additional 10 minutes until the potatoes are cooked, stirring often.  Season with salt or fresh herbs and spices like cumin, cilantro, or red pepper flakes, and then sit and savor your Saturday morning.  Breakfast Hash

Saturday is Vegan Pizza Day (VPD)!

Saturday June 29, 2013 is Vegan Pizza Day!  It’s not a holiday I’ve ever heard of before, but is one that I don’t mind celebrating.   Who doesn’t like a good pizza?  I started the festivities off early and whipped up a delicious taco pizza last night for dinner.  Growing up in rural Minnesota, my hometown had a great pizza restaurant that specialized in thin crust pizza and had one of the best taco pizzas.  Thanks in part to Field Roast Mexican Chipotle sausages and some other great vegan substitutes this pizza still ranks up there as one of my favorites!

 

1 pre-packaged pizza dough or your favorite homemade crust

1 16 oz can vegetarian refried beans

½ a medium sized yellow onion chopped

1/3 cup of your favorite prepared salsa

6 oz tomato paste

2 Tbsp. taco seasoning

¾ cup of water

1 tsp hot sauce* optional

2 Field Roast Grain Meat Mexican Chipotle sausages crumbled or chopped

Cheddar or pepper jack vegan style shreds

All your favorite taco fixins’

 

Prepare the pizza dough or pre-packaged dough and place on a baking sheet.

Crumble or slice the Field Roast Mexican Chipotle Sausages.  In a small sauté pan with a little bit of oil, brown the Field Roast Mexican Chipotle sausages.

In a small bowl mix the beans, onions and salsa until smooth.  In another bowl, whisk together the water, tomato paste, taco seasoning, and hot sauce until smooth.

Spread a thick or thin layer of the beans onto the crust and top with another layer of the tomato sauce.  You don’t have to use all of the beans or sauce so use what you think you’d like.  Sprinkle the browned Field Roast Mexican Chipotle sausages on top of the sauces and cover with your favorite cheeze shred, or if you’re like me little to no cheeze because the beans are just that good.  Bake at 425F for 12 minutes or until your crust is done.

Remove from the oven and slice when it has cooled for a few minutes.  Top with your favorite toppings!  I love grape tomato, black olives, cilantro, some more Field Roast sausage and a nice cooling dollop of vegan sour cream.

Vegan Pizza Day

Field Roast Deli Slice Stromboli

I’m not really sure what the difference is between a Stromboli and a calzone, but a while back I had stumbled upon a blog for a strombli and I said, “I’m going to veganize that.”  I usually have all the ingredients on hand in my fridge so it was an easy thing to throw together on my long painting project filled Memorial Day Weekend.  Boy was I happy that I decided to do that.  This was a really easy meal to prepare and people will be impressed when you bring this beauty to the table.

Ingredients:

-1 store bought or homemade pizza dough

-2 packages of Field Roast Grain Meat Deli slices (I used the Wild Mushroom and Smoke Tomato varieties)

-½ cup of mixed olives from the olive bar at the grocery store

-½ cup of oil packed sun dried tomatoes

-1 tablespoon of capers

-Vegan mozzarella cheese shreds to taste

-Olive Oil

*Optional: fresh basil

*Optional: I also threw in a couple of leftover peppadew peppers to the olive mix to clean out the fridge.

 

In a food processor or by hand, mince the olives, capers and sun dried tomatoes.  On a floured bench, roll out the pizza dough into a large rectangle.  In the center of the dough spread the olive, sundried tomato mixture.  Next, put a layer of vegan mozzarella cheese shreds.  Finally layer the Field Roast Grain Meat deli slices on top.  If you want to get really fancy you can also put in a layer of fresh basil.

Stromboli 1

Now comes the fun part.  You can either fold over the sides and crimp the dough on the top making sure to cut some vents to allow for escaping steam OR you can make slices in the pizza dough up the side of the dough, folding them over to create a braided look.  Allow to rest on a baking sheet for 30 minutes to proof.  While resting, preheat the oven to 325F degrees. Brush the pizza dough with olive oil and bake until golden, about 25 minutes.  Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning.   Allow to cool for 10 minutes and enjoy!  Strombli braidedBrush the pizza dough with olive oil and bake until golden, about 25 minutes.  Be sure to check the Stromboli half way through in case your oven has uneven heating and you have to rotate the pan for even browning.   Allow to cool for 10 minutes and enjoy! I served this with roasted broccoli sprinkled with red pepper flakes and a squeeze of lemon juice, as well as a side of fresh cut watermelon.  This meal will for sure be making another appearance on my dinner table in the very near future. Stromboli Cooked

 

End of winter, Hello spring salad!

It’s our final posting of US VegWeek and I think we’ve had some really good recipes and contributions. Did you make anything exciting this week? I know after a long week at work and a busy weekend I can feel a little hesitant about making a feast in the kitchen and am a huge fan of a good salad. Salads are great due to their versatility.

Fall salads can have tasty roasted root vegetables and firm, juicy apples and rustic kale. Those veggies tend to carry throughout the winter, so when spring comes we’re ready for something that is fresh and young tasting! Maybe some quickly blanched asparagus, sautéed pea vines, young juicy strawberries, some pan seared Field Roast Apple Sage Sausages a top a bed of spring greens. While this post doesn’t have a recipe, I hope it inspires you to load up your plate with a cornucopia of fresh fruits and veggies, greens and any of our deliciously seasoned Field Roast Grain Meat products. We really do hope you enjoyed following us throughout the week and if you’d like to share a recipe with us and all of our Field Roast fans, we’d love for you to share what will be on your springtime salad!

 

 

Pan Seared Field Roast Apple Sage and Veggie Salad